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Salmon Bibimbap — Korean Rice Bowl

Course Main Course
Cuisine Korean
Keyword seafood, asian food, dinner
Servings 1
Author Sandra | Sandra's Easy Cooking


  • 1 cup  Minute® Ready to Serve Rice
  • Chicken of the Sea® Salmon Flavored Pouch

Optional Toppings:

  • 1/4 English cucumber julienned
  • 1/2 cup Spinach
  • 1/2 cup Kimchi
  • 1/4 Carrot julienned
  • 1 Egg


  • 1 teaspoon Sesame Oil
  • 1 Green Onion sliced
  • Sprinkle of Toasted Sesame Seeds


  • 2 tablespoon Gochujang Korean chili paste
  • 1 teaspoon sesame seeds
  • Drizzle Sesame Oil


  1. Use the microwave to heat the Minute® Ready to Serve Rice. Heat the rice according to the package directions.
  2. Julianne cucumber and Carrot.
  3. Boil 1/2 cup of water. Drop in spinach, season with a generous pinch of salt. Cook for 10-15 seconds, then take the spinach out and drop into the icy cold water. drain all the liquid completely out. Chop the spinach, and set aside.
  4. Fry the egg sunny side up on a drizzle of Olive oil, and add a pinch of salt, just to taste.
  5. Assembly:
  6. Place the Minute® Ready to Serve Rice in the bowl.
  7. Add julienned Cucumber and carrots, on one side of the bowl.
  8. Add kimchi, chop it and place it on one of the sides of the rice.
  9. Add chopped Spinach.
  10. Open up the Chicken of the Sea® Salmon Flavored Pouch, and add it to the rice.
  11. Add Fried egg on the top.
  12. Garnish it with a drizzle of sesame oil, chopped scallion, and toasted sesame seeds.
  13. Add Korean chili sauce on top of the egg, and mix everything before eating.

Recipe Notes

Arrange colorful toppings nicely all around the rice to look outstanding as a presentation. Instead of the fried egg, you can use omelet.